This Brussels Sprout is made by roasting Brussels sprouts and adding toppings like corn, beans, and pomegranate which is then dressed in a chipotle aioli dressing. It’s full of flavor and texture.
Our favorite flavor components and my taco recipe inspired this salad. I love creating different types of salads. This salad is no exception. Brussels Sprouts are in season and so are pomegranate, apparently making the salad perfect around this time of the year.
Mind you, salad has few components, so do not get overwhelmed. Once you know what you are doing, you will be fine. You can always do some prep work in advance too.
The way I make this salad is while the Brussels are roasting in the oven, I prepare other things – balsamic dressing, chipotle aioli, salsa etc.
The best part is you can make the dressings in advance and store them. So, if you are too busy you can still make this part of your dinner plans or gatherings.
If you are new to Brussels Sprouts, they taste very similar to cabbage but milder. You can enjoy them raw, uncooked in salads or roast them.
Let’s talk about components of the salad
Roasting and Dressing Brussels Sprouts
Making Chipotle Aioli
Making Pico or Salsa
Assembling the salad
Roast the Brussels sprouts in the oven, then toss them in this delicious sweet/tangy dressing of balsamic vinegar, olive oil, and sriracha for a kick. You can prepare this step well in advance and it stores very well for few days. You just take it out and warm it up for 1 minute in microwave.
For the chipotle aioli, if you use chipotle adobo sauce you can mix everything in a bowl or little glass jar. If you use chipotle peppers, you will need to blend the aioli. Either way the taste will be similar, but you add an extra step. You can also prepare this well in advance. Btw, the chipotle aioli tastes great with egg sandwich, or any other sandwiches, burritos etc. Just saying.
Making Pico is super simple, just chop tomatoes, onions and add seasonings.
Use either canned or use frozen beans and corn to save time. You can use roasted corn from TJ’s as well.
Rest is how you assemble the salad. I would highly recommend you do not mix the final salad. Just add the toppings, dressing on most part and leave extra for people to add themselves.
We enjoyed the salad with some tortilla chips on side for extra crunch.
INGREDIENTS AND SUGGESTIONS
Consider this recipe more of an adjustable, go-with-the-flow starter than a strict script to follow. If you want more sweetness, then add a little honey. If you want more heat in the aioli, add a little chili flakes etc.
Greens – I have used Arugula as that’s one of my favorite greens. Arugula has slight pepperiness/spiciness. Switch up with spring mix or some other greens like kale. Romaine would also be good. I am not a fan of romaine lettuce. It wilts quickly.
Brussels Sprouts is the main ingredient as the name suggests.
Other ingredients – Other ingredients are more of tex-mex ingredients. Pico or Tomato Onion Salsa, Corn and beans. I have used Black beans, but chickpeas or white cannellini beans would also taste great.
Pomegranate add such nice color and texture to the overall salad. I highly recommend you add it. We also added Avocado once we were ready to eat.
Cheese – I have used shredded Mexican cheese blend, and we love it in this salad. You can additionally add parmesan, cotija etc. Never tried other cheeses so I can’t recommend.
Chiptole Aioli is the star of the dish in some ways, lol. It is a must.
I did not use any nuts, but toasted pepitas would add a nice texture too.
Microgreens are totally optional. I had some in the fridge, so decided to use them.
Make this perfect Fall Salad! Â If you love Salads, try more !
Brussels Sprouts Salad with Chipotle Aioli
Ingredients
- 1 box Arugula
- 1/3 cup black beans or any type of beans
- 1/3 cup corn steamed or roasted
- ¼ cup pomegranate arils
- ¼ cup Tomato Onion Salsa Pico De Galo
- Avocado
- 1 cup Shredded Mexican cheese blend approx
- Micro greens optional
Brussels Sprouts
- 30 pieces Brussels Sprouts 1 lb
- 2 tbsp olive oil
- Salt to taste
- Pepper
dressing
- 1 ½ tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey/sweetner
- 1 tsp sriracha
- ½ tsp oregano flakes
- ¼ tsp chili flakes optional
Chipotle Aioli
- 2 tbsp Chipotle sauce La Morena canned
- 1/3 cup mayonnaise
- 2 tbsp Sour cream/crema
- 1 clove garlic grated
- 1/2 tsp Honey
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp lemon juice/Apple cider vinegar
Other ingredients
Instructions
Roasting Brussels Sprouts
- Pre-heat oven to 400 F.
- Trim the outer layers if it looks bruised or browned leaves. Cut them in half or quarters if they are huge.
- I like them into smaller pieces to get better roasting or char on them. Transfer them to a baking tray drizzle olive oil, salt and pepper on them and give it a stir or mix .
- Toss them to mix well and make sure the olive oil is coating each of them.
- Roast them in the oven for about 30 minutes or until they have the char on them turning and tossing them at 15 minutes interval. After 15 minutes, I will quickly give them a toss to change the position in order to get browning on all sides.
- While they are in the oven-make the dressing.
Balsamic Dressing
- In a mixing bowl, mix the balsamic vinegar, honey, sriracha and olive oil, oregano, chili flakes. Give it a nice whisk. Once the sprouts are done roasting, remove them in a bowl and add the balsamic dressing. Toss with the help of tongs and cover them and keep it aside.
Onion/ Tomato Salsa or Pico
- Take chopped onion and tomatoes in a bowl, add some salt and black pepper. Leave it aside.
Chipotle Dressing
- Take all the ingredients for the dressing and whisk it in a bowl. If you are using chipotle peppers, you will need to blend the aioli. I used sauce, so mixing it by whisk was easier.
Assemble
- Take some greens/arugula of your choice, add roasted dressed brussels sprouts, and all the toppings- onion /tomato salsa, boiled black beans, corn, pomegranate arils, shredded cheese, and finally some micro greens.
- Add the chipotle dressing. Only mix it if you are going to serve it or eat it immediately.
